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Ancho Chili-Rubbed Beef Roast
Courtesy of The Beef Checkoff
Serve With:
Servings: 6
Steamed green beans and fresh warm bakery bread. Prep Time: 5 Min. Cook Time: 2 3/4 Hr. What you need:
(click + to add ingredients to your shopping list)
+ 1beef round tip roast (3 to 4 lb.)
+ 1 Tbsp. vegetable oil + 2-1/2 lb. sweet potatoes, cut into 1" pieces Rub: + 2 Tbsp. ancho chili powder + 1 Tbsp. minced garlic + 2 tsp. unsweetened cocoa powder + 1 tsp. ground cinnamon What to do:
1. Heat oven to 325ºF. Combine rub ingredients; reserve 2 Tbsp. for potatoes. Press remaining rub onto beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-3/4 to 2 hours for medium rare; 2-1/4 to 2-1/2 hours for medium. (Do not overcook.) 3. Meanwhile mix reserved rub and oil; toss with potatoes. Roast in greased baking pan, covered, 1 hour. Stir potatoes; roast, uncovered, 10 to 15 minutes or until tender. 4. Remove roast when meat thermometer registers 140°F for medium rare; 155°F for medium. Let stand 15 minutes. (Temperature will rise to 145°F for medium rare; 160°F for medium.) Carve roast; season with salt. Serve with potatoes. Recipe Courtesy of The Beef Checkoff Wine pairings:
Cabernet Sauvignon, Côtes du Rhône, Merlot
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